Cauliflower gratin with bacon and Parmesan crust

Cauliflower gratin with bacon and Parmesan crust

Delicious as a side dish to red meat or chicken

Recipe and styling by Illanique van Aswegen

Photograph by Adel Ferreira

Serves 4 (as a side dish) EASY 30 mins

Preheat the oven’s grill. Steam 1 medium (700g) cauliflower head in a steaming basket set over a pot with a little simmering water, about 6 – 8 minutes, until fork tender. Fry 100g chopped bacon, 2 minutes, and drain on paper towel. Combine the bacon with 45ml (3 tbsp) breadcrumbs. Season the cauliflower head with a pinch salt and freshly ground black pepper. Spread 230g store-bought béchamel sauce on top and sprinkle over the bacon mixture. Sprinkle 45ml (3 tbsp) finely grated Parmesan atop and grill, 2 – 3 minutes, until golden and bubbly. Top with a handful fresh basil or microherbs.

COOK’S TIP

The Parmesan can be replaced with Cheddar, Mozzarella or Gouda, if desired.

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